Lipid oxidation is one of the main problems during processing and storaging of edible vegetable oils. Oxidation in edible vegetable oils causes a change in chemical, sensory and nutritional units. In this study the research was about the effect of additives of natural antioxidants of rosemary extract (OxyLess®.CS), mix of tocopherol ( min. 95% α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol) and α-tocopherol (vitamin E) 0,05%, 0,10% and 0,15% on the oxidation stability of the sun-dried chilled sunflower oil. Influence of antioxidant and determination of oxidative stability of sunflower oil was carried out bya accelerated oxidation test oil Oven test (63°C). The use of Oxy Less CS rosemary extract, showed much better result at sunflower oil protection from oxidation, while α-tocopherol and a mixture of tocopherols achieved the same efficiency. Sunflower oil was stored for two months with the addition of antioxidants. Storage of cold pressed sunflower oil turns up to be decreasing it´s value of Pbr. The result of oil oxidation during the 4 days long test an during 2 months of storaging is expressed by the peroxide number.